Why Make This Recipe
Mozzarella Stuffed Soft Pretzels are a delicious snack that combines the soft, chewy texture of pretzels with gooey, melted mozzarella cheese inside. They are perfect for parties, movie nights, or just a fun treat at home. Making your own pretzels is easy and satisfying, plus you can enjoy them fresh out of the oven.
How to Make Mozzarella Stuffed Soft Pretzels
Ingredients:
- 1 1/2 cups warm water (110°F to 115°F)
- 1 tablespoon granulated sugar
- 2 1/4 teaspoons active dry yeast
- 4 1/2 cups all-purpose flour
- 1/4 cup unsalted butter, melted
- 2 teaspoons salt
- 1/2 cup baking soda
- 10 cups water
- 8 ounces mozzarella cheese, cut into 16 pieces
- Coarse sea salt, for sprinkling
- 1/4 cup unsalted butter, melted (for brushing)
- Marinara sauce, for serving (optional)
Directions:
- In a large mixing bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes or until it becomes foamy.
- Add the flour, 1/4 cup melted butter, and salt to the yeast mixture. Stir until a dough forms.
- On a floured surface, knead the dough for about 5 minutes, or until it is smooth and elastic.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let rise in a warm place for 1 hour, or until it doubles in size.
- Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.
- In a large pot, bring 10 cups of water and the baking soda to a boil.
- Divide the dough into 16 equal pieces. Flatten each into a rectangle, place a piece of mozzarella cheese in the center, fold over the dough, and seal the edges, forming a ball.
- Drop each stuffed dough ball into the boiling water mixture for 30 seconds.
- Using a slotted spoon, transfer the pretzels to the prepared baking sheet. Sprinkle with coarse sea salt.
- Bake in the preheated oven for 12-15 minutes, or until golden brown.
- Remove from the oven and brush with the remaining 1/4 cup melted butter. Serve warm with marinara sauce for dipping, if desired.
How to Serve Mozzarella Stuffed Soft Pretzels
Serve the Mozzarella Stuffed Soft Pretzels warm, straight from the oven. They are perfect on their own or dipped in marinara sauce. You can also serve them with a side of mustard or cheese sauce for extra flavor.
How to Store Mozzarella Stuffed Soft Pretzels
If you have leftovers, let them cool completely before storing. Place the pretzels in an airtight container. They can be kept at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week or freeze them for up to 3 months. To reheat, just pop them in the oven for a few minutes.
Tips to Make Mozzarella Stuffed Soft Pretzels
- Ensure the water temperature is right for activating the yeast. If the water is too hot, it can kill the yeast.
- Knead the dough well to develop gluten for a chewy texture.
- When boiling the pretzels, make sure the water is at a rolling boil.
- Brush with melted butter right after they bake for extra flavor and shine.
Variation
You can change the filling to include other types of cheese such as cheddar or pepper jack. For a fun twist, try adding herbs or spices to the dough or topping the pretzels with various seasonings like garlic powder or everything bagel seasoning before baking.
FAQs
-
Can I use non-dairy cheese?
Yes, you can use non-dairy cheese alternatives if you want a dairy-free option. -
Can I make the dough ahead of time?
Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours before shaping and baking. -
What can I do with leftover pretzels?
Leftover pretzels can be reheated in the oven or microwave. You can also slice them and use them for sandwiches or as a crouton in salads.
Mozzarella Stuffed Soft Pretzels
Ingredients
For the dough
- 1.5 cups warm water (110°F to 115°F) Ensure correct water temperature for activating yeast.
- 1 tablespoon granulated sugar
- 2.25 teaspoons active dry yeast
- 4.5 cups all-purpose flour Knead well to develop gluten for chewiness.
- 0.25 cups unsalted butter, melted For dough.
- 2 teaspoons salt
For boiling and topping
- 0.5 cups baking soda For boiling water.
- 10 cups water For boiling.
- 8 ounces mozzarella cheese, cut into 16 pieces Use other cheeses if desired.
- coarse sea salt, for sprinkling
- 0.25 cups unsalted butter, melted (for brushing) Brush right after baking for flavor.
For serving
- Marinara sauce, for serving (optional)
Instructions
Preparation
- In a large mixing bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes or until it becomes foamy.
- Add the flour, 1/4 cup melted butter, and salt to the yeast mixture. Stir until a dough forms.
- On a floured surface, knead the dough for about 5 minutes, or until it is smooth and elastic.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let rise in a warm place for 1 hour, or until it doubles in size.
Cooking
- Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.
- In a large pot, bring 10 cups of water and the baking soda to a boil.
- Divide the dough into 16 equal pieces. Flatten each into a rectangle, place a piece of mozzarella cheese in the center, fold over the dough, and seal the edges, forming a ball.
- Drop each stuffed dough ball into the boiling water mixture for 30 seconds.
- Using a slotted spoon, transfer the pretzels to the prepared baking sheet. Sprinkle with coarse sea salt.
- Bake in the preheated oven for 12-15 minutes, or until golden brown.
- Remove from the oven and brush with the remaining 1/4 cup melted butter.